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Light Eggplant / Zucchini Parmigiana

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Ingredients

Adjust Servings:
4 lbs eggplants and or or zucchninii
salt to spread over eggplant
4 tablespoons olive oil
1/2 lb reduced-fat mozzarella cheese, thinly sliced 4% fat, if you don't have you can use the normal one
1 cup parmigiano, grated
3 cups marinara sauce if possible with basilicum and oregano
1 teaspoon basilicum pesto sauce substitute basilicum fresh or dry
1 tablespoon oregano

Nutritional information

270.5
Calories
128 g
Calories From Fat
14.3 g
Total Fat
4.6 g
Saturated Fat
20.1 mg
Cholesterol
575.8 mg
Sodium
27.1 g
Carbs
10.3 g
Dietary Fiber
14.2 g
Sugars
10.9 g
Protein
358 g
Serving Size

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Light Eggplant / Zucchini Parmigiana

Features:
    Cuisine:

    I added a layer of roasted red pepper jar drained some garlic when i was roasting the eggplant and roasted pine nuts on top, shaved parmesan. Was one of the most delicious dishes !

    • 110 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Light Eggplant / Zucchini Parmigiana, This eggplant and or zucchini parmigiana is a fat reduced version and easy version. The main change is insteat of frying the vegetables you roast them in the oven. This procedure takes some time, but you avoid to soak everything with a lot of oil. I prepare always a big portion as I freeze the rest!, I added a layer of roasted red pepper jar drained some garlic when i was roasting the eggplant and roasted pine nuts on top, shaved parmesan. Was one of the most delicious dishes !, This was quick and easy and very delicious. I am a huge fan of zucchini parmigiana and eggplant parmigiana so I made ours with both ingredients. I rarely make an parmigiana recipe without breading and frying, but this one was just as good without it. I liked preparing everything in the oven and we really loved the saucy, cheesy goodness of this casserole. I served it using Recipe #335398 by Acadia*. The sauce and the Recipe #469200 paired very well together and I’m sure that I will be making this often. Thank you for a new family favorite awalde! Made for PAC Spring 2014.


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    Steps

    1
    Done

    Slice You Eggplants or Zucchini in 1/4 Inch Thick Slices.

    2
    Done

    Place Eggplants in a Big Bowl and Spread Salt on Them. Stir to Coat Them Well. After 30 Minutes Rinse Them and Press Out the Water. This Step Is not Necessary For Zucchini.

    3
    Done

    Turn on Your Oven to High Broil.

    4
    Done

    Coat With Oil the Eggplants or Zucchini in the Bowl With Your Hands.

    5
    Done

    Place One Layer of Eggplants or Zucchini on Your Baking Try use a Silicon Map For This as It Is Easier to Clean and Broil on Both Sides Until They Change the Color to Light Brown. Repeat With All Vegetables.

    6
    Done

    Place Your Vegetables Slightly Vertical in Your Mold use a 10-8 Inch One and Place Mozzarella in Between See Photo.

    7
    Done

    Spread Parmesan on It and Press Some Cheese Between the Layers.

    8
    Done

    Mix Marinara Sauce, Oregano and Pesto Together and Top Everything With Marinara Sauce.

    9
    Done

    Bake 30 Minutes 350f/180c.

    10
    Done

    This Is Usually Served Warm but in Summer It Is Delicious Cold With Some Bread!

    Avatar Of Idalia Cisneros

    Idalia Cisneros

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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